Linguine Alle Noci (Linguine with Walnut Sauce)

Name: Linguine Alle Noci (Linguine with Walnut Sauce)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters toasted hard breadcrumbs; 3 garlic cloves, thinly sliced; 454 grams linguine; 59 milliliters extra-virgin olive oil; 118 milliliters roughly chopped Italian parsley; 118 milliliters freshly grated caciocavallo cheese or pecorino romano; 1 Tbsp hot red pepper flakes; 237 milliliters roughly chopped walnuts

You can never have too many main course recipes, so give Linguine Alle Noci (Linguine with Walnut Sauce) Head to the store and pick up walnuts, parsley, linguine, and a few other things to make it today. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt.

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Kosher Salt

Water

In a 14- to 16-inch fry pan, heat the oil over medium heat until smoking.

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Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook until light golden brown, 2 to 3 minutes.

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Garlic

Add half of the breadcrumbs, the walnuts, and pepper flakes and cook until lightly toasted, 3 to 4 minutes.

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Breadcrumbs

Walnuts

Pepper

Remove from the heat and set aside.

Drop the pasta into the boiling water and cook according to the package instructions until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture.

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Walnuts

Pasta

Water

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Frying Pan

Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture.

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Walnuts

Pasta

Equipment you will use

Colander

Frying Pan

Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the pasta is lightly dressed with the condiment, about 1 minute.

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Condiment